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BRAISED WATERMELON RADISHES

Did you know that when you cook radishes they become soft and sweet? True story! These watermelon radishes are simply gorgeous and get their name from their light green exterior and bright magenta interior, almost mimicking a watermelon. Once they are cooked they look very similar to a red beet but they have a distantly sweeter and lighter taste. Give this recipe a try and change the way you think about radishes.

INGREDIENTS:

8 oz organic watermelon radishes, cut into quarters 
2 tbsp unsalted butter 
1 tbsp honey 
water 
salt and black pepper, to taste 
coarse sea salt, for garnish 

DIRECTIONS

  1. Place the quartered watermelon radishes in a small pot.
  2. Add enough cold water to just barely cover the radishes.
  3. Next add the butter, honey and salt and black pepper to taste.
  4. Bring the mixture up to a boil and reduce down to a simmer.
  5. Cook the radishes until they are tender and water has reduced down to a “glaze” and syrupy consistency.
  6. If the water evaporates too quickly and the radishes are too hard then add more water. If there is too much liquid leftover and the radishes are cooked through, remove the radishes from the pan and increase the heat to high. Simmer the liquid mixture until it is syrupy and then add the radishes back to the pan.
  7. Serve the radishes in a small bowl and garnish with coarse sea salt sprinkled on top.